Spaghetti w/ Cherry Tomatoes, Olives, Capers, and Pine nuts

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Spaghetti w/ Cherry Tomatoes, Olives, Capers, and Pine nuts

Toasted pine nuts bring a wonderfully nutty flavor that complements the sourness of the tomatoes and the briny taste of the capers and olives.

Serves 4 to 6

Ingredients

3 pints (2 pounds) cherry tomatoes, each tomato halved pole to pole
1/4 cup olive oil
Table salt
1/2 teaspoon red pepper flakes
1/4 teaspoon ground black pepper
11/2 teaspoons sugar, or to taste
3 large garlic cloves, sliced thin
1/4 cup drained capers
1 pound spaghetti
1/4 cup chopped kalamata olives
3 tablespoons chopped fresh oregano leaves
1/4 cup pine nuts, toasted
2 ounces grated Pecorino Romano cheese (1 cup)

1. Adjust oven rack to middle position; heat oven to 350 degrees. In medium bowl, gently toss tomatoes with oil, 1/2 teaspoon salt, pepper flakes, black pepper, sugar, garlic, and capers. Spread in even layer on rimmed baking sheet (about 17 by 12 inches) and roast until tomato skins are slightly shriveled (tomatoes should retain their shape), 35 to 40 minutes. (Do not stir tomatoes during roasting.) Remove tomatoes from oven and cool 5 to 10 minutes.

2. While tomatoes cook, bring 4 quarts water to boil in large stockpot. Just before removing tomatoes from oven, stir 1 tablespoon salt and pasta into boiling water and cook until al dente. Drain pasta and return to pot. Using rubber spatula, scrape tomato mixture into pot on top of pasta. Add olives and oregano; toss to combine. Serve immediately, sprinkling pine nuts and cheese over individual bowls.